Bitter Leaf Soup
Bitter Leaf soup is a robust West African soup, predominant in countries like Cameroon, Nigeria and Ghana.This dish is neither a soup nor sauce, but something in between – a slightly soupy vegetable that is served to accompany starchy food like fufu.
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 -3 pounds of assorted meat (chicken, beef, smoked fish, smoked turkey)
- ¼- ½ cup cooking oil
- ½ large onion sliced
- 2 tomatoes sliced
- 2 teaspoons garlic minced (optional)
- ½ cup ground crayfish
- ½ cup ground egusi
- 2 cups washed bitterleaf (3 cups if using bitterleaf only)
- 3 cups fresh chopped spinach
- 1 tablespoon bouillon or 2 maggie cubes
- Salt and pepper to taste
Instructions
- 1
In a large pan season meat or chicken with salt, maggi and onions and boil until tender depending on the choice of meat. You should have about 3 cups of stock from the meat and smoked fish (if using any). Reserve the rest or freeze it.
- 2
While chicken is cooking, slice tomatoes, onions and mince the garlic.
- 3
Heat the oil in a heavy saucepan over medium heat. Add the onions. Sauté the onion until it is translucent, about 5 minutes. Season with salt, and pepper, to taste.
- 4
Stir in the tomatoes with their juices, garlic, and crayfish. Add the chicken /beef pieces; press to submerge. Then add ground egusi with chicken stock bring to a simmer.
- 5
Add bitter-leaf, followed by spinach, let it simmer for about 2 minutes
- 6
Serve warm with fufu or accompaniment of choice